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Internal Temp of Smoked Deer Shoulder

post #1 of 7
Thread Starter 

What does my final internal temp need to be on deer shoulder?, cant seem to get a solid answer on the web.  Thanks.

post #2 of 7

Depends how you like your venison:

<130° - rare

130° - 135° - medium rare

140° - 145° - medium

150° - 155° - medium well 

160° > - well done

 

Same holds true with beef.

 

As it is wild game, it would be better to bring it up to 160° to kill any parasites, tapeworm or E. coli harboring in the meat or fat or transferred from handling/gutting intestinal tract.

post #3 of 7

  Pops has it right. I would stay on the lower side. Venison has very little fat and will dry out at higher temps.  Did you wrap it in bacon?  Everything is better with bacon!

 

 

Mike

post #4 of 7

Were are you and do you have cdw their?

post #5 of 7
Thread Starter 

Thanks a lot folks. 

post #6 of 7

Our taste prefer 145IT for best flavor, tenderness, and juicy meat. If you go much higher it starts to dry out and to high gives a liver taste. For those that don't care for medium rare red meat drizzle a little sauce over to hide the color.

post #7 of 7

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I would say around 140°-145° or so for it is a very lean meat. You maybe want to wrap some bacon over it to.

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